In the last 60years with the rise of the supermarket and mass produced foods, bread in this country has gained a bad image! One could say its lost its soul!
Thankfully that tide is now turning and I believe people have lost faith with faceless rows of produce that is available and are returning to there roots where they want honest, real and most of all food that is good for them!

With this simple recipe let me help you put some soul back into your bread

For the ferment (the breads soul)

200g organic white flour, 5g salt, 10g yeast and 150ml water.

To make the ferment place the flour into a bowl, crumble in the yeast, add the salt. Make a well in the centre and pour in the water. Start mixing it together, once fully mixed in you will have a fairly loose dough you now want to mix this for a good 6 mins to get the gluten nice and developed. Once mixed cover with a cloth and leave out at room temp for 18 hours!
 Making this simple ferment you will give your bread a wonderful depth of flavour and give your main dough the strength it needs to turn into a fully fledged soulful loaf!

For the main dough you will need,
400g organic white flour, 10g salt, 20g yeast, 20g organic wheatgerm and 250ml water.

Uncover your ferment it should be nice and bubbly with a lovely aroma!

Pour in the flour, crumble in the yeast, add the wheatgerm and the salt. Then pour in all the water and start to bring your dough together. Once its forming into a dough tip it out on to a floured surface and start to stretch, tear and knead your dough. Do this for about 6mins the dough should feel alive and strong with a velvety feel. The gluten is now nicely developed and the dough will have great elasticity! Shape it round place back into the mixing bowl and cover with a cloth. Leave for 1 hour.
While your dough is proving turn your oven on and place your baking stone on the base of the oven.
In the hour your dough will double in size! Dust you proving basket with flour, then start to shape your dough, try to mould it nice and tightly without tearing it! Shape it as round as you can get it and place it seam side up in the basket.
Leave to rise for 40mins. Then dust a thin tray with semolina and gently turn your dough onto it, with a sharp knife slash a cross on the top of your dough open the oven and slide your bread onto your stone. Bake for 35mins

Take your braed out of the oven and savour the taste of real bread!

Note* if you don't have a baking stone of prove basket simply place your dough onto a baking tray leave to prove and bake on the tray!